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Asian Inspired Chili (Paleo, Whole30, AIP)

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This Asian Inspired Chili is a flavorful and unique Asian fusion chili that has all of the Asian flavors you love but in a hearty chili. Its paleo, whole30, can be modified to be AIP-friendly and is the perfect freezer meal.


  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 1 1/2 cup carrots, chopped
  • 2 cups chicken broth
  • 1 cup diced tomato (sub nomato sauce for AIP)
  • 1/3 cup coconut aminos
  • 2 tsp fish sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp Chinese five-spice (omit for AIP)
  • 2 tsp coconut sugar (omit for Whole30)

For topping

  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped


  1. Using a large pot, brown the ground beef over medium heat and season with salt and pepper. Once the beef is cooked, set aside and reserve 2 tbsp of fat in the pan.
  2. Saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent.
  3. Add the carrots, tomato, broth, coconut aminos, fish sauce, apple cider vinegar and five spice. Stir well to combine.
  4. Bring to a low boil and reduce to a simmer for 35 minutes, or until the vegetables and tender and the chili is reduced and flavorful.
  5. Serve topped with avocado, cilantro, and green onion.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 35


  • Serving Size: 1 serving
  • Calories: 271
  • Fat: 9.1g
  • Carbohydrates: 19.9g
  • Fiber: 4.7g
  • Protein: 27.7g